Provoleta is a must have pre-meat dish for an asado.
1 round wheel of provolone, about 1-inch thick
2 tablespoons Olive Oil
1 teaspoon crushed red pepper flakes
1 teaspoon dried Italian seasoning
A loaf of your favorite crusty bread
Heat grill until fairly hot. Clean grill grates thoroughly. Coat each side of provolone round heavily with olive oil.
Sprinkle herbs evenly on both sides of the cheese. This will make a very thick coating, but a lot will come off on the grill.
Put it on the grill. Wait until it starts melting, about a minute. Flip it with a metal spatula, pulling up as much as you can. Don’t worry about the cheese stuck to the grill. It will burn off.
Wait another minute or so and remove as much of the provoleta as you can from the grill.
Serve immediately with good, crusty bread.